Gluten-Free Mushroom Bread with Wine and Thyme
A super-easy gluten-free savory bread with a soft, spongy texture and a rich topping of mushrooms sauteed in white wine and thyme. Ready in under an hour and perfect served as an appetizer or side.
Ingredients
Batter:
- 180 g Schar gluten-free flour Mix B if you're not gluten intolerant, you can use regular flour as well
- 4 eggs
- 10 g baking powder
- 100 ml olive oil
- 1 tsp salt
- 1 tsp thyme
Toppings:
- 8 button mushrooms sliced
- ½ onion diced
- ¼ glass white wine
- ½ Tbsp olive oil
- 1 tsp thyme
- 1 tsp salt
- ½ tsp ground pepper
Instructions
- Heat 1/2 Tbsp olive oil in a small pan.
- Add the diced onion, sliced mushrooms, thyme, salt and pepper. Saute for 2 minutes.
- Add the white wine. Saute for another 3 minutes, then cover with a lid and remove from heat.
- Separate the egg whites from the egg yolks.
- Whisk the egg whites in a large bowl until foamy (you can use a hand mixer or a food processor).
- Add the salt and thyme, and mix.
- In a separate bowl, combine the gluten-free flour with the baking powder.
- Add the beaten egg yolks and gently fold them into the foamy egg whites using a spatula.
- Start adding the flour to the bowl, little by little, continuously folding it in with the spatula.
- Once all the flour is incorporated, add the olive oil.
- Mix gently until everything is well blended.
- Grease a 30x10 cm pan with a little oil and dust it with flour.
- Add the batter and spread it evenly.
- Using a tablespoon, add the mushroom topping and press it lightly into the batter.
- Bake in the preheated oven at 180C for 25 minutes. Check with a toothpick to see if it's ready.
Notes
Fold the whisked egg whites in gently rather than beating them, and use them fresh for the airiest, spongiest crumb. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate and warm before serving.